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This easy Chocolate Mousse recipe is super simple to make from scratch and deliciously light and fluffy. It’s fancy enough for a party but easy enough to make whenever you have a craving for chocolate! An eggless mousse recipe that is so airy and chocolatey and can be enjoyed by everyone.
This eggless chocolate mousse recipe is so easy and quick to make with only a few simple ingredients. Because it is not made with raw eggs it can be enjoyed by everyone and makes a great dessert for a party. It can be made ahead of time and keeps fresh in the fridge for 2-3 days.
This will be the easiest and best chocolate mousse you have ever made at home!
How to make chocolate mousse
Making this chocolate mousse is easy, you don’t need fancy equipment and it is ready to go into the fridge after a few minutes of prep time. Start with chopping the chocolate while heating up the cream. When the cream is boiling pour it over the chocolate, but don’t stir, just let it sit for a few minutes then give it a whisk and refrigerate it for 20 minutes.
Whip up the remaining cream together with a little bit of sugar and vanilla extract. When stiff peaks form, use a spatula to fold the whipped cream into the chocolate mixture. Distribute between glasses and refrigerate for at least 6 hours.
Tips & Tricks on how to make the perfect eggless Chocolate Mousse at home
- Use quality chocolate! Because this mousse is made with only a few ingredients you will really taste the quality of the ingredients.
- For a rich chocolate flavor use semisweet chocolate. If you prefer a sweeter taste you can use a combination of semisweet and milk chocolate.
- You need heavy cream with 36% or more fat for this dark chocolate mousse recipe to get the best results. Whipping cream with 30% works too, but don’t use half and half. The more fat the cream contains, the more stable it will be when it’s whipped.
- After whisking the chocolate and cream together don’t let the mixture sit in the fridge for longer than 20 minutes or it will be difficult to combine it with the whipped cream.
- The mousse needs about 4-6 hours to set in the fridge depending on the size of the glasses or bowls you use.
- Cover the glasses with plastic wrap before putting them in the fridge. If you’re using smaller glasses put them in a baking dish and cover the dish with plastic wrap so you don’t have to wrap each one individually.
- Garnish the dessert with whipped cream and shaved chocolate, chocolate curls, or mini Oreo cookies. Raspberries would also make a great addition.
Looking for more chocolate dessert recipes? Check out these:
- Chocolate Almond Biscotti Recipe – These cookies taste great with a cup of coffee!
- Chocolate Mousse Cake – This cake is always a hit at parties!
- Double Chocolate Banana Muffins Recipe – Dessert for breakfast
- Dark Chocolate Red Wine Cake – Red wine cake is one of my favorites
Tools/Ingredients I used to make this dark chocolate mousse recipe:
Semisweet Chocolate: This is my favorite chocolate to use for this recipe!
Glasses: These are the glasses that I used.
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Easy Chocolate Mousse Recipe
Ingredients
- 8 oz. semisweet chocolate, chopped
- 1 tsp vanilla extract
- 1 pinch salt
- 3 cups heavy cream, divided
- 1/4 cup powdered sugar
Instructions
- In a small saucepan, bring 1 cup of the heavy cream to a bare simmer. Pour the cream over the chopped chocolate, let sit for 1 minute. Add vanilla extract and a pinch of salt, then whisk until smooth. Cover and chill in the fridge for about 20 minutes to cool.
- Beat 2 cups heavy cream and powdered sugar in a medium bowl with a hand mixer or stand mixer on medium-high speed to stiff peaks, about 3 minutes. Put 1/2 of the whipped cream in a container and store in the fridge until needed for decorating.
- Give the chocolate mixture a whisk then fold it into the remaining whipped cream with a silicone spatula until no streaks remain.
- Distribute between glasses or bowls and cover with plastic wrap. Refrigerate for at least 6 hours or overnight.
- Garnish with whipped cream and serve.
Nutrition
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I just made this recipe with dark chocolate instead of semi sweet it was amazing
I made mine with chunks of chocolate, and it came out wonderfully!! I didn’t warm up the heavy cream as much which allowed me to leave chunks of semi-melted chocolate in between. Thank you for sharing this recipe!! My hubby also liked it very much!:) I will def be making this again!
Which brand of chocolate is semi sweet?
This is the absolute best chocolate mousse recipe by far. It is extremely easy and if you throw it in the freezer for a half hour then put it in the fridge, it will be ready to enjoy! My husband absolutely loves this.
Since there are no eggs, do you know how long can I safely this keep in the fridge?
If you cover it airtight it should be good for a few days.
Hello,
I have to make this for around 30 people and I am getting confused about the ratio. Could you please guide me? Thank You
There is a little servings slider below the image in the recipe card, you can slide that to 30 servings and the ingredients will adjust accordingly. Use 1/3 of the heavy cream for step 1 and 2/3 in step 2. I would make it in a few batches because 8 cups of heavy cream is a lot and I don’t think any stand mixer could whip that up in one batch.
I made this for a party for 35 people, so I made It two days ahead of time. I had to transport so I put it in small individual mason jars, put the lids on and kept them cold and put the whipped cream before we served them. It was perfect. Great recipe.
I wish I could leave 5, because the taste was good but it was too dense for my liking. I guess that’s on my part for opting to use an eggless recipe. I assume that’s something that is inevitable for this recipe, but the description is also slightly misleading by stating it’s an “airy” recipe, and for that, I leave 3 stars. If you’re ok with a slightly denser chocolate mousse, than this recipe is great.
Sorry, this recipe was not 100% to your liking. I make this recipe often and it always comes out airy and light, not dense. Perhaps it’s the cream I use or my mixer :-) You’re right the texture is not 100% like a mousse with eggs in it BUT it definitely comes close in my opinion. – Julia
Is powered sugar the Same as icing sugar?
Yes, it’s the same!
I just made this recipe and it was perfect! I cut the recipe in half as there are just two of us. We both loved it! I